Garden CressCress sometimes referred to as garden cress to distinguish it from similar plants also referred to as cress, is a rather fast-growing, edible herb. Garden cress is genetically related to watercress and mustard, sharing their peppery, tangy flavor and aroma. In some regions, garden cress is known as mustard and cress, garden pepper cress, pepperwort pepper grass, or poor man's pepper.
Cooking with Cress
Garden Cress is eaten alone on fresh bread with butter, or with lettuce; in salads, part of the greens. Land cress is considered a satisfactory substitute for watercress. It can be used in sandwiches, or salads, or cooked like spinach, or used in soup. It is also eaten as sprouts, and the fresh or dried seed pods can be used as a peppery seasoning. Cut cress shoots are commonly used in sandwiches with boiled eggs, mayonnaise and salt.
Health benefits of Garden Cress
1. Garden cress is an important source of iron, folic acid,
calcium,
vitamins C,
E and
A. Because of its high
iron and
protein content, it is often given post-partum to lactating mothers .
2. The seed contains arachidic and linoleic fatty acids.
3. The seeds are high in calories and protein, whereas the leaves are an excellent source of vitamin A, C and folate
4. Garden cress seeds are good expectorants and when chewed they treat sore throat, cough, asthma and headache.
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Recipes for Garden Cress.
